I recently made this for a vegetarian cafe that I run, for "vegan Tuesday". I 8 x the recipe, and it was well received. I followed others' advice and started with a roux, but I made it with olive oil instead of margarine. I 12x the roux/sauce ingredients, so it would be very saucy. I used all soy milk for the sauce, and didn't use all of the cashew/juice/pepper mixture. I used all of the nutritional yeast that I had on hand (probably 7.5 c) I think that it could have used more yeast. I made a crumb topping by whirling baguette chunks, fresh parsley, spices and olive oil in the food prosessor, and put it on top of the panned up pasta. I only baked it enough to brown the crumbs. I was a little disconcerted by the color, it reminded me of those orange colored cheddars, not my favorite look.
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I recently made this for a vegetarian cafe that I run, for "vegan Tuesday". I 8 x the recipe,...